Cheesy spinach omelette
A soft, golden three-egg omelette folded around melting cheddar and wilted baby spinach. On the plate in under ten minutes.
- Prep
- 3 min
- Cook
- 5 min
- Serves
- 1
- Per serve
- 420 kcal
Ingredients
Method
Whisk the eggs, milk and a good pinch of salt with a fork until no streaks of white remain.
Melt a third of the butter in an 8-inch nonstick skillet over medium heat. Add the spinach and toss until just wilted, then tip it onto a plate.
Add the rest of the butter. When it foams, pour in the eggs. Stir with a spatula for 20 seconds, then let it set, tilting the pan and pulling the edges into the middle so the runny egg fills the gaps. Stop when the top is still slightly glossy.
Scatter the cheese and spinach over one half. Cook until the cheese starts to melt.
Fold the empty half over the filling, slide onto a plate and finish with pepper and chives.
Tips
- Squeeze any liquid out of the wilted spinach so the omelette doesn't go watery.
- The omelette keeps cooking from its own heat, so take it off while the center looks a touch underdone.
